Stir Fry Shrimp with Cheesy Grits

Stir-Fry Shrimp with Cheesy Grits

2 red and/or yellow sweet peppers
1/2 cup quick cooking hominy grits
1/2 cup shredded Mexican cheese blend (2 oz.)
1-1/2 lb. medium shrimp, peeled and deveined, tails intact
1/2 tsp. chili powder
1/4 cup olive oil
1 cup cilantro sprigs
1 Tbsp. cider vinegar
Lemon wedges and cilantro sprigs, optional

Halve, seed, and coarsely chop peppers. In medium saucepan heat 1-3/4 cups water
to boiling. Stir in grits and peppers. Return to boiling. Reduce heat. Simmer,
covered, 5 minutes, until most water is absorbed and grits are tender. Stir in
cheese. Sprinkle salt and pepper. Cover; keep warm.

In bowl toss shrimp with chili powder. Heat 1 tablespoon oil in large skillet
over medium-high heat. Add shrimp. Cook and stir 3 to 4 minutes or until shrimp
are opaque.

In food processor combine remaining oil, cilantro, vinegar, and 2 tablespoons
water. Drizzle over shrimp and grits. Serve with lemon and cilantro.

Makes 4 servings.